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Ingredients
- 1 c dry white wine
- 2/3 c heavy cream
- 2 garlic cloves, minced
- 1 T all purpose flour
- 2 t dry mustard
- Pinch of nutmeg
- 8 oz Gruyere cheese, cubed
- 8 oz Emmenthal, Jarlsberg or Gouda cheese, cubed
- 2 T cherry liquerer
- Fresh ground pepper, to taste
Preparation
Step 1
Heat the wine, cream, garlic, flour, mustard & nutmeg in a Lg fondue pot over low heat. When the mixture begins to boil, simmer for 5 minutes or until very slightly thickened.
Stir in the cheeses & liquerer & season with pepper. Heat stirring frequently to keep the mixture from sticking to the bottom.
When the cheese has melted & the mixture is thick & creamy, serve. Be sure to keep the heat setting at the lowest level.